Interactions between pairs of bacteriocins from lactic bacteria

被引：62

作者：

Mulet-Powell, N

Lacoste-Armynot, AM

Vinas, M

De Buochberg, MS

机构：

[1] Univ Montpellier 2, Bacteriol Lab, Sch Pharm, Fac Pharm, F-34060 Montpellier, France

[2] Univ Barcelona, Microbiol Lab, Inst Publ Hlth, Hospitalet 08907, Spain

来源：

JOURNAL OF FOOD PROTECTION | 1998年 / 61卷 / 09期

关键词：

D O I：

10.4315/0362-028X-61.9.1210

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Activity of pairs of crude extracts of lactic acid bacteria (LAB) containing different bacteriocins (nisin, pediocin AcH, lacticin 481, lactacin F, and lactacin B) was measured against 10 different indicator strains. Experiments were carried out both in liquid and on solid media. Both synergisms and antagonisms were observed. Lacticin 481 produced mainly antagonistic effects whereas pediocin AcH produced mainly synergistic effects. The use of more than one LAB bacteriocin as a combination biopreservative might be envisaged.

引用

页码：1210 / 1212

页数：3

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FREY L, 1993, B SOC FR MICROBIOL, V8, P245

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